Mostrar el registro sencillo del ítem
dc.contributor.author
Sullca Grimaldez, Lourdes
dc.contributor.author
Martínez, Karina Dafne
dc.date.available
2018-09-14T19:15:44Z
dc.date.issued
2017-02
dc.identifier.citation
Sullca Grimaldez, Lourdes ; Martínez, Karina Dafne; High intensity ultrasound application on rheological properties effects of native soy protein isolate; Biointerface Research in Applied Chemistry; Biointerface Research in Applied Chemistry; 7; 1; 2-2017; 1959-1962
dc.identifier.issn
2069-5837
dc.identifier.uri
http://hdl.handle.net/11336/59772
dc.description.abstract
Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ultrasound (US) has been applied in various operations in food processing. Soy protein was isolated. The solubility; the flow behavior by viscometer, the size distribution and zeta potential particle were studied. The gel point was analyzed by dynamic rheometry and frequency sweeps characterizing the viscoelasticity of the gel formed. Samples at a frequency of 20 kHz and amplitude of 20%, were treated for 20 minutes. The solubility showed a large increase. However, the viscosity showed no changes after HIUS; matching the results obtained in the study with particle size distribution. The zeta potential increased significantly with the unaltered capacity of gelation would be related to a structural modification imparted by the HIUS.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Biointerface Research in Applied Chemistry
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Soy Protein
dc.subject
High Intensity Ultrasound
dc.subject
Nanotechnology
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
High intensity ultrasound application on rheological properties effects of native soy protein isolate
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-14T13:16:38Z
dc.journal.volume
7
dc.journal.number
1
dc.journal.pagination
1959-1962
dc.journal.pais
Rumania
dc.description.fil
Fil: Sullca Grimaldez, Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Biointerface Research in Applied Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://biointerfaceresearch.com/?page_id=1885
Archivos asociados